Slow-braising pork in a garlicky Dijon mustard sauce might sound fancy, but trust me, this one’s as down-to-earth and comforting as it gets. It’s the kind of dish I love making on a lazy Sunday when I know we’ll be hanging around the house — and the smell alone makes everyone ask, “When’s dinner ready?”
This recipe is all about making something that feels special without breaking the bank or stressing you out. And while it sounds like something you’d order in a cozy French bistro, it’s surprisingly simple to make with things you probably already have in your pantry.
What Makes This Pork Roast Worth It?
This is one of those meals that has stayed with me over the years. I used to make a similar version with beef when prices weren’t quite so shocking, but once pork loin entered the chat, I never looked back. It’s tender, budget-friendly, and perfect for soaking up that rich mustard sauce.
And the flavor? Think mellow garlic and sweet shallots, balanced with the tang of Dijon and the earthiness of thyme — all slowly cooked down into a sauce that’s good enough to eat with a spoon.
If you’re cooking for friends or hosting a small get-together, this roast will definitely impress. But it’s just as great when you want a warm, comforting dinner without the fuss.
What You’ll Need to Make It Happen
Pork Loin Roast
I always go for boneless pork loin, which is meaty, easy to slice, and holds up well to slow cooking. Just don’t mix it up with pork tenderloin — it’s a totally different cut and cooks way too fast for this method. If you want a more melt-in-your-mouth texture, pork butt is another option — but be ready for more fat and a longer cook time.
Shallots
These are milder than regular onions and give the sauce a bit of sweetness. If you don’t have them, you can use a small yellow onion, but the flavor won’t be quite the same.
Dry White Wine
Use something you’d actually drink — it doesn’t need to be expensive, just not the “cooking wine” stuff. I’ve used leftover Sauvignon Blanc more than once. If you’re skipping the alcohol, just add more broth with a splash of white wine vinegar.
Dijon Mustard
This is where the flavor kicks in. I usually stick with Grey Poupon or Maille. They both give that tangy backbone the sauce needs without being too sharp.
Fresh Thyme
A few sprigs go a long way and really round out the sauce. I keep a little thyme plant on my windowsill for moments like this.
Let’s Get Cooking – Step-by-Step
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Prep the Pork
Trim off the excess fat, but you can leave a thin fat cap if you like a bit of richness. If your roast isn’t already tied, grab some kitchen twine and tie it every few inches. This helps it cook evenly and makes slicing easier later on. -
Brown It Well
Heat olive oil in a Dutch oven and give that pork a proper sear on all sides. This is where you build flavor, so don’t rush it. Once browned, move the pork to a plate — or honestly, I just flip the Dutch oven lid upside down and rest it there. Fewer dishes later. -
Start the Sauce Base
Toss in the shallots and garlic and cook for a minute or two until they’re fragrant. Then deglaze the pot with white wine, scraping up all the browned bits. That’s where the good stuff is. -
Add the Broth and Dijon
Pour in the chicken broth and stir in your mustard. Drop in a few thyme sprigs and nestle the pork back into the pot. -
Cover and Braise
I like to crumple up a piece of parchment paper, wet it, and lay it over the top before putting on the lid. It helps trap moisture and keeps the pork juicy. Pop it in the oven at 350°F and let it do its thing — about an hour and a half total, flipping the roast once halfway through. -
Rest and Make the Sauce
Once it’s done (I aim for 145°F internal temp), take the pork out and let it rest under foil. While it’s resting, whisk a bit of flour with some of the braising liquid to make a slurry. Stir it into the pot and simmer until the sauce thickens. -
Slice and Serve
This roast is so tender it practically falls apart. Spoon that rich, tangy Dijon sauce over the top and garnish with a little chopped parsley if you’ve got it.
Real-Life Tips from My Kitchen
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Don’t Skip the Browning: It makes a big difference in flavor. I’ve rushed this step before and always regretted it.
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Use What You Have: No shallots? A small onion works. No thyme? A pinch of dried thyme will do.
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Prep Ahead: You can sear the pork and get everything into the pot a day ahead. Just stash it in the fridge, and pop it in the oven when you’re ready to cook. If it’s cold, it might need an extra 20 minutes or so.
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The Sauce Gets Better: Let it simmer a few minutes more if it’s not quite thick. It’ll cling to the pork beautifully.
How to Serve It Up
This pork goes great with creamy mashed potatoes or roasted veggies. I love it with something like sautéed green beans or even some crusty bread to mop up that sauce. It’s hearty enough for a holiday, but still simple enough for a cozy family dinner.
Leftovers and Storage
Let the roast cool, then store the leftovers in an airtight container in the fridge. The flavors actually deepen overnight, so it’s even better the next day. Just warm it gently on the stovetop or in the microwave with a splash of broth to loosen the sauce.
Freezer-friendly? Absolutely. Just slice the pork, tuck it into a freezer-safe container with some of the sauce, and it’ll keep for up to 2 months.
Common Questions, Answered
Should I leave the fat cap on the pork loin roast?
A thin layer is okay — it helps keep things moist. But if it’s thick and rubbery, trim it back.
Why tie the roast?
It holds the shape, helps it cook evenly, and makes slicing way easier.
Can I use pork shoulder instead?
You can! Just know it’s fattier and will take longer to cook — closer to 3 hours. But it’s super tender and worth the wait.
Can this be made in a slow cooker?
Yes, after searing everything, move it to your slow cooker and cook on low for 6–8 hours. The sauce won’t reduce the same way, so you may want to simmer it separately on the stovetop to thicken.
Braised Pork Loin
When comfort food meets French bistro flair, you get this irresistibly tender pork roast bathed in an aromatic Dijon mustard sauce.
Ingredients
- 1 (3-pound) pork loin roast or pork shoulder, trimmed and tied
- 2 tablespoons olive oil
- 4 large shallots, quartered
- 12 cloves garlic, sliced
- 1 cup dry white wine
- 4 cups chicken broth
- 1/4 cup Dijon mustard
- 1 bunch fresh thyme, tied together
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
Instructions
- Sear the Pork:Preheat the oven to 350°F (175°C). Season the pork roast generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high until shimmering. Sear the roast on all sides, turning every few minutes, until it develops a rich golden crust. Remove to a plate.
- Sauté Aromatics:Add shallots and garlic to the pot, cooking for 1–2 minutes until fragrant.
- Deglaze and Build the Sauce:Pour in white wine, scraping up brown bits. Boil for 1–2 minutes to reduce. Stir in chicken broth, Dijon mustard, and the thyme bundle, and bring to a simmer.
- Braise:Return the pork to the pot. Cover and transfer to the oven. Braise for 1 hour, then flip the roast and continue braising another 30 minutes, or until it reaches an internal temperature of at least 145°F.
- Rest and Prepare the Sauce:Move the roast to a platter and tent with foil to rest. Discard thyme. Place flour in a heatproof bowl, then whisk in about 1/2 cup of the hot braising liquid to form a smooth paste. Whisk this mixture into the Dutch oven and simmer on the stovetop for 3-4 minutes, or until thickened. Stir in chopped parsley; season with more salt and pepper as needed.
- Serve:Slice pork into thick rounds and arrange on a platter. Spoon a generous amount of sauce over the top, with extra for passing at the table.
Notes
- Make Ahead: You can sear and assemble everything a day ahead and refrigerate, then braise when ready.
- Freezer Friendly: Slice leftover pork, nap with sauce, and freeze in airtight containers. Thaw and reheat covered in a 350°F oven.
- Slow Cooker Option: Brown the pork and aromatics, then transfer to a slow cooker. Pour over the sauce, and cook on HIGH 4–5 hours or LOW 7–8 hours.
- Substitutions: Beef eye-of-round works well if you don’t consume pork. For a non-alcoholic adaptation, swap the wine for more broth plus a tablespoon of white wine vinegar.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 198Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 24mgSodium 958mgCarbohydrates 12gFiber 2gSugar 4gProtein 8g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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